Arak is typically made from grapes grown in Mediterranean climates. After Arak grapevines mature to a golden color (late September-October), they are harvested and stored in barrels for 3 weeks to ferment. Distillation follows and varying amounts of aniseed is added to give the spirit its unique flavor. Different types of stills - stainless steel, copper, pot stills and column stills - also help create the final taste of Arak, though an authentic copper still with a Moorish shape is believed to be the best. High-quality brands of Arak may also age the finished spirit in clay amphoras to allow for evaporation of water, thus yielding the purest form of the Aperitif for consumption. Typical Arak usually ranges 30%-60% alcohol by volume.

Why "the milk of the lions"?

Emulsification of the anise oils turns the clear spirit into a milky-white color when mixed with water. We suggest a ratio of 1/3 Arak to 2/3 water.